Step 1: Make the Stock
Bring the water to boil, then add the dried porcini, leave to simmer for 20 minutes, add the porcini stock cube but just at the last minute because as the stock reduces down it becomes saltier so be careful.
300g fresh mushrooms – Oysters, Chanterelles, Girolles
100g butter
400g risotto rice (Carnaroli or Vialone Nano)
1 white small onion, finely diced
2.5 litres water
60g dried porcini added to the water
150g Parmigiano Reggiano (grated)
2 tbsp finely chopped parsley
Salt to taste
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